- 60g butter
- 35g (1/4 cup) plain flour
- 250ml (1 cup) milk
- 1 tsp vanilla extract
- 175g dark chocolate, finely chopped
- 5 egg yolks
- 150g (2/3 cup) caster sugar
- 1 tbsp Grand Marnier
- 6 egg whites
- Double Cream, to serve
For the chocolate sauce
- 55g (1/4 cup firmly packed) brown sugar
- 250ml (1 cup) pouring cream
- 40g butter
- 180g dark chocolate, finely chopped
We know it's no longer winter and there shouldn't really be a need for cups of heart-warming and literal warming, chocolate souffle but we're here to tell you that you can enjoy this decadent dessert whatever the season.
So dig your spoon into all the chocolatey goodness and don't stop until every last mouthful is gone (and maybe help out your partner if they can't finish theirs).
1. Preheat your oven to 200°C and butter 8 ramekins. Melt the butter in a heavy-based saucepan over low-medium heat, stir in the sifted flour and cook for a few seconds, before removing from the heat.
2. Gradually whisk the milk and vanilla into the flour mixture until smooth. Add the chocolate and whisk until it's melted (don't panic if the mixture separates a little).
3. Using an electric mixer, whisk the yolks and half of the sugar until it's thick and pale. Add the chocolate mixture and liqueur and stir well.
4. Using an electric mixer, whisk the whites and a pinch of salt until they look like soft peaks of snowy goodness. Gradually add the remaining sugar and whisk until it looks like stiff peaks of snowy goodness.
5. Carefully fold the whites into the chocolate mixture in 2 batches until just combined. Spoon into your ramekins and bake for 16-18 minutes or until the puddings are well risen.
6. For the sauce, combine 60ml (1/4 cup) of water, sugar, cream, and butter into a small pan. Stir over medium heat until all the sugar dissolves before stirring in the chocolate until melted.
7. Serve puddings immediately with the chocolate sauce and double cream and....eat!